Wheat Berry, Golden Raisin & Pistachio Salad

Whole grain salads are the "new and improved" pasta salad. Whole grains are healthier than white pasta ~ and tastier, with a nutty and chewy texture. This delicious recipe calls for wheat berries, but you can use barley, brown rice, bulgar, farrow, or quinoa.

Serves 6

Ingredients

• 1 cup uncooked wheat berries
• 3 Tbsp shelled pistachios, thickly chopped
• 2 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 2 tsp honey
• 1/2 tsp ground coriander
• 1/2 tsp fresh ginger, peeled and grated
• 1/4 cup green onions, thinly sliced
• 2 Tbsp fresh cilantro, chopped
• 1/2 cup golden raisins
• 1/4 tsp salt
• 1/2 cup hummas (or substitute crumbled soft cheese such as goat or feta)
• Spring mix (2 cups per serving)

Recipe

Place wheat berries and a pinch of salt in a medium saucepan. Cover with water extending 2 inches above wheat berries and bring to a boil. Cover, reduce heat to low and simmer 1 hour, or until tender. Drain and set aside.

While wheat berries are cooking, preheat oven to 350 degrees.

Place pistachios on baking sheet and bake in preheated oven for 5 minutes.

Combine oil, juice, honey, coriander, ginger, green onion, cilantro, raisins, and salt in a large bowl; stir with a whisk. 

Add hot wheat berries and stir to combine.

Add 2 cups of spring mix to each individual salad bowl; drizzle with olive oil and season with salt. Top each bowl with 1/2 cup of wheat berry mixture, 1/2 tablespoon of pistachios, and a dollop of hummus. Yummy❤️❤️❤️

~ inspired by Cooking Light